Strawberry Jam

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Strawberry Jam

So, it is strawberry picking/canning weekend for my family. We have done this for the past few years, with good success, but I still feel that we can do better. Here's the story: we have jarred both with and without pectin (and even done freezer jam, of which I am not particularly fond), and I'm looking for the best recipe that anyone has that will allow us to can (we have been making roughly 20 jars a summer--to last us through much of the winter pb&j season)with minimal processing. I have noticed that Hero preserves from Switzerland only contain fruit and sugar, and I read that they only cook the fruit for 10 minutes--how is this possible? When I have canned without pectin, I have had to cook forever. One last question: is there any way to keep the settling, cooling jam from separating somewhat? I often have much of the fruit rising to the top, when it certainly would be nice if it stayed mixed through the preserves.

I feel that I have not organized my questions well, but if someone out there could try to deal with my disorganized rambling, I'd be most appreciative.

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